Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.

In a large pan cook the chopped bacon over medium to medium-high heat. Once the fat renders off and there's plenty of bacon grease in the pan, add the chopped onion. Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods). Stir occasionally until cabbage is softened. I like some pieces to get a little pan browned so I don't stir very often. Taste before serving as you may need to add more salt and pepper depending on your preference.

Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.

In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.

In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.

Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.

Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.

Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.

2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation

2 14 oz. can diced tomatoes and juice

2 cups of chicken broth

1 small can of tomato paste

1/2 jar of your favorite tomato sauce

Sea Salt and pepper to taste

How to make it :

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Recipe adapted from Everyday Paleo

I ate mine on top of a bed of spinach, what else is new? I really try to sneak some into every meal if I can!

Remove from oven and let cake rest for about 5 minutes then remove from pans.

Cool completely and then with a large serrated knife, slice the layers horizontally making a total of four layers. Wrap each cooled layer in saran wrap and place them in freezer overnight. (The purpose of freezing the cake is that it makes it much easier to handle while frosting. You won't end up with little red crumbs in your frosting!)

Frosting :

1 1/2 cups milk

3 heaping tablespoons flour

1 1/2 cups granulated sugar (NOT confectioners)

1 1/2 cups butter

1 teaspoon vanilla

Combine milk and flour in a small saucepan. Cook, over medium heat, stirring constantly until smooth and thick. Remove from heat, pour the mixture into a clean bowl and cover the surface with saran wrap. This stops the cooking and also prevents a skin from forming on the surface. Set aside to cool.

In stand mixer cream butter and sugar until fluffy. Add vanilla and mix.

When your milk mixture is slightly cooled, add one tablespoon at a time to the butter mixture, whipping thoroughly in between.

Whip until you have a fluffy, white and buttery frosting.

Frost each layer with small bit of frosting and then frost the entire cake! Refrigerate to solidify the frosting and it tastes better cold!

So, now a little discussion on the frosting. When I've shared this recipe in the past, I've actually heard folks say, "I didn't use the frosting recipe because I read the recipe and it seemed incorrect". It does seem very, very strange to make a roux for a cake frosting! However, I beg of you to please, please do not use any other frosting in the Red Velvet Cake. It is what actually "takes the cake"!

This is what I know about the frosting. It is a very old recipe that the French used to call Boiled Milk Frosting and then later it was called Ermine Frosting. It uses the gluten in the flour and the casein in the milk to create a suspension that makes for the fluffy amazingness of it!

It is a little extra work, but I really like that it is the very old original Red Velvet Cake frosting.

In a large bowl, add the sugar and eggs and whisk until combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined. Add the cooled melted butter and whisk to combine. Add the flour and carefully whisk until just combined, being careful not to over-whisk.

Prepare a 9x2 inch round baking pan (I use Magic Line), line the bottom with parchment paper or foil and butter the top of the lining and the sides of the pan.

Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely.

To make the frosting: Combine the first 6 ingredients and beat with a mixer until combined and smooth. Add the powdered sugar and beat until combined and smooth.

Cut the cake in half. Spread some orange marmalade on the bottom half. Spread ¼ of the cream cheese frosting on top of the marmalade. Invert the top half of the cake and place it on top of the bottom layer. Frost the cake with the remaining cream cheese frosting.

Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line the bottoms of the pans with parchment paper. Spray each pan again and coat with a thin layer of flour.

In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin.

Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.

Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling and chocolate buttercream (see recipes below). When you're ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler.

Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2 inch margin around the edges. Top with the second layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate buttercream over the top and sides of the cake. This is only a crumb coat, so it doesn't need to be perfect. Refrigerate the cake for about 30 minutes.

Remove the cake from the refrigerator and apply a final layer of chocolate buttercream, as well as any desired embellishments.

Cream Cheese Frosting

How to make it :

1 cup (8 oz) cream cheese

3/4 cup (6 oz) butter

1/2 tablespoon vanilla

6 cups (24 oz) powdered sugar

Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy.

Chocolate Buttercream

1 cup (8 oz) butter

1 & 3/4 cups (5 oz) natural or dutch-processed cocoa powder

6 cups (24 oz) powdered sugar

1/2 cup + 3 tablespoons milk

2 teaspoons vanilla

In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

Note: Each of these recipes makes quite a bit of frosting! You could probably get away with half the amount of each (just halve all of the ingredients, and follow the same process), but I usually err on the side of having too much rather than too little. You can always freeze any leftover frosting in an airtight container!

Line a loaf pan or small dish with nilla wafers. Beat the cream cheese and sugar until smooth and then mix in the coolwhip. Spread half the cheesecake mix on top of nilla wafers. Stir the cherry preserves to loosen it and measure out 1/2 cup. Gently spread cherry preserves on top of the cheesecake mixture. Then add another layer of nilla wafers and then the rest of the cheesecake mixture. Lastly, add the can of cherry pie filling on top and spread evenly. Refrigerate overnight. When you are ready to serve you may add some more nilla wafers, nilla wafer crumbles or coolwhip on top.

In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.

In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.

In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.

Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.

Chocolate Frosting

In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For the pasta:

Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer)

1 tsp. olive oil

1 tsp. Worcestershire sauce

1 clove garlic, minced

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. parsley

1 egg, beaten

3/4 C. Italian bread crumbs

2 slices white bread, crumbled

1 T. milk

8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping

1/4 C. parmesan cheese

1 C. marinara sauce, plus 1/2 -3/4 C. more for topping

How to mak it :

In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping. Now, dive in there with the best tools God gave you, your hands and combine everything really good. Once it has all come together, place and mold the mixture in a baking dish of your choice. I used my oval Portuguese stoneware for ours. Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf. Mine was about 2" thick.

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9? springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling:

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake Filling:

Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

Bring the potatoes to room temperature or heat in the microwave for about 30 seconds. Combine the flour into the potatoes. Add in the chives, crumbled bacon and cheese, mix well. Beat the egg in a small bowl. Place the bread crumbs in a small bowl. Heat oil in a deep fryer or about 2" deep in a heavy skillet to 375 degrees. Take a spoonful of the potatoes and roll into a ball with your hands (mine were about golf ball size) then dip in the egg and the roll in the bread crumbs. Place on a plate and repeat with remaining potatoes. Gently drop into the hot oil and fry for 2-3 minutes or until golden brown. Makes approx. 14 balls